For the best results, make sure you caramelise the cauliflower very well in this recipe. Serve this dish with as much dried chilli as you like.
- 70 ml olive oil
- ½ Spanish onion, thinly sliced
- 2 garlic cloves, finely chopped
- 5 anchovy fillets
- 30 gm butter, coarsely chopped
- 600 gm cauliflower florets, sliced
- ½ cup coarsely chopped flat-leaf parsley
- Finely grated rind and juice of 1 lemon
- 1½ tsp dried chilli flakes, plus extra to serve
- 400 gm dried strozzapreti
- To serve: finely grated pecorino pepato
- 1Heat oil in a large frying pan over medium-high heat, add onion and garlic and sauté until tender and golden (6-7 minutes). Add anchovy, breaking fillets up with the back of a wooden spoon, and sauté until dissolved (1 minute). Add butter and cauliflower and sauté until very caramelised and tender (8-10 minutes). Add parsley, lemon rind, juice and chilli, season to taste and keep warm.
- 2Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving 60ml cooking water. Return pasta and reserved cooking water to pan. Add cauliflower mixture, season to taste, add extra dried chilli flakes and serve hot, scattered with pecorino pepato.
This recipe is from the May 2010 issue of Australian Gourmet Traveller.